Hi Elise,

Thanks for posting such a great recipe! Easy to understand and even easier to make. I prepared this over last weekend for friends and everyone LOVED it. Hint for those interested - I paired this with a Syrah wine and it was really incredible. I chose the 2003 Red Bicyclette Syrah (one it's got a great fun label but also it's really down to earth and enjoyable). Anyway, looking forward to trying out another one of your recipes again.
Thanks!

This is an excellent recipe, I adapted it for thick cut center cut pork chops. It is a hit - son said "it's a keeper" !!

A variation: stuff the roast with crumbled bleu cheese and smear more bleu cheese on the outside before you wrap the bacon around. Works well with roast beef also. And I wrap it in tinfoil and then BBQ, but that's 'cause I'm crazy.

I am just learning to cook, and I couldn't resist trying out this recipe. Not only was it easy enough for this beginner who usually doesn't tackle anything that doesn't come in a box with instructions, but it was also very good! I even impressed my fiance. This is definatly going to go into my "keep" list to do again! "... and again and again," as he said!

Just wondering, are those onions in the skillet with the roast when it is being browned? I didn't see onions or garlic mentioned in the recipe but want to be as accurate as possible when I cook this.

Jen: Yeah, you would add the garlic and onions into the pan while it was roasting in the oven. This will flavor the pan sauce. They'll be strained out with the pan bits because they've already given their all.

Bought a 1/5 lbs pork roast from meat market. Was told to cook 1/2 hour at 350 degrees. It was still dark pink inside when I went to serve! So, I am looking at your recipe. Did you put the cast iron pan in the oven that you used to sear it on the stove? How long did the roast sit after taking it from the oven. By the way, my attempt at the meat market roast was tough and chewy!

Do you know if this recipe would work good in a crock pot?

No, this recipe would not work well in a crock pot. This recipe is a dry roast recipe at a fairly high heat. Crock pots are good for slow and low, and for recipes that have liquid in them, like pot roasts. ~Elise

uhh... I'm pretty sure that you always want to cook pork to 165F (recipes call for 145F)

No, actually you don't. Anything that could cause you harm is killed at 137°F. Current recommendations are to cook pork to 145°. By the way, trichinosis is no longer considered a problem in U.S. pork production, and hasn't been for several decades. ~Elise

My husband and I had this last night and it was a hit! Next time I am adding WAY more onions to the pan. Hello...onions baked in bacon and pork drippings? (insert Homer Simpson drooling noise). I thought the rosemary/bacon combo might be a little weird but it was delicious! And I deglazed the pan with chicken broth instead of wine (we're LDS) and that turned out delicious as well. Thanks Elise! I love your blog and I'm your biggest fan! =)

Fantastic recipe. I essentially doubled the recipe by using a 4 pound roast which I cut in half into two short sections, and I also added a little minced garlic with the rosemary. It was deemed "one of the best things you've ever made" by my boyfriend, which is quite the compliment as far as I'm concerned! Thanks so much for this delicious recipe.

This pork roast is devine! It is easy and perfect for a weeknight meal. Just stick it in the oven and it cooks without requiring a lot of attention.